The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1887-06-17
DOMESTIC HINTS.
MILAN CAKE.

MILAN CAKE.
Hail a pound of sifted flour, quarter
sf pound of butter. six ounces Of
iugar, two tablespoonfuls Of thick sour
.ream and one egg. Make paste Of
these ingredients, roll it out and cut it
INTO diamond shaped pieces. Glaze
With egg and bake in hot oven. When
told place bit Of jam or jelly in the
center OF each and serve
SOFT GINGERBREAD.
One cup molasses, one cup sugar,
Sne cup butter, one cup sweet milk,
iour cups flour, four eggs; one table,
spoonful of soda dissolved in milk.
Beat the molasses, butter. sugar and
ypice to a cream; whip in the beaten
Eolks, the milk, and lastly the whites,
alternating with the flour. Bake in
Two loaves.
SPONGE JELLY ROLL.
Four eggs, one cup and half sugar,
one tablespoon baking powder, beat
The whites separately, and the sugar
and the yolks together, till very light;
ihen add part of the whites, then cup
Df flour, then beat good, then little
more flour, then the rest of the whites
md stir easy, put it in and bake.
Spread and roll as quiz I rs you can.
GRAHAM MUFFINs.
Two cups of sour milk, one tea
poonful soda, two teaspoonfuls sugar,
) little salt and graham flour to make
\ moderately stiff batter. Add the
soda to the milk and beat for few
moments before adding the other in
gradients. Bake in hot creased gem
ins.
CoRNsTARCH CUsTARD.
Six tablespoonfuls of cornstarch boil
Id in one quart of milk, sugar to taste,
peel of two lemons grated and the
Juice of one. When thick, pour into a
Retted dish. Beat one cup of sugar
with the whites of five eggs, and pour
over the cornstarch, set in the oven
antil slightly brown, Serve hot or
sold, with custard made of the yolks
Of the eggs.
DOMESTIC CAKE.
One cup of butter, two cups of sugar,
one cup of water and an even teaspoon
iul of soda. Make a stiff paste and
knead until it does not stick to the
hands or rolling board. Roll very
hin and out in any fancy shape with
rake cutters and bake light brown
in quick oven. An egg may be adj
led if desired. and rolled out, tumble
Ihape. in dry sugar.
cRUMPETs.
Take quart from the bread dough
Eery early in the morning, beat three
fresh eggs. separating the yolks from
Inc whites, and whip them each to a
roth. Mix them with the dough, al
sernately, with luke warm water until
you have batter, which set to rise un-
antil breakfast time. Bake in tin rings
M hot griddle,
sUET PUDDING.
One cup full of suet chopped fine,
sprinkle a little flour over it to keep
from sticking together; two and one
half cups of flour, one teaspoonful OF
baking powder, one cupful of apples
chopped finely, one cup ofraisins, three
eggs, spoon each of cinnamon and
cloves, one-half cup Of molasses.
Steam or boil two hours. Serve with
sauce.
POTATO SOUFFLE.
Boil and mash quart Of potatoes,
moisten with a pint of boiled milk.
beat separately the whites and yolks of
three eggs. add the yolks to the pota-
toes and little salt, whisk the whites
10 froth and add just before cooking
the dish. Put the mixture on large din
ner-plate and bake fifteen minutes; serve
Us soon as taken from the oven.
MASHED PARsNIPs.
Boil the parsnips until tender, then
strain and mash them very fine. Warm
in stew pan with little milk, good
piece of butter, pepper and salt; when
warm put in the dish in which they are
going to be served. smooth the top
nicely. brush over with beaten egg and
put in hot oven to brown.
APPLE PUDDING.
Pare and quarter ripe, tart appissi
place them in a deep dish, adding lit
tie water; make crust as you would
for biscuit; roll about an inch thick.
Place over the apples and steam an
hour. Serve with sauce made of one
third butter, two thirds sugar, stirred